The conference will feature classes, demonstrations, lessons and perhaps worst of all, tastings. Expect to see something called conching, whatever that is. Perhaps the most upsetting fact to come to light is that the funds raised from the event's admissions will provide for the perpetuation of this sickly sweet craft. The money will used to award scholarships to local culinary students and to support chocolate-related charities.

This year, more and more chocolatiers and chocolate makers alike will come from near and far to seduce us with the sweet, sweet perfume of cacao, vanilla, sugar -- and that's just the beginning. There's not much we can do except bite our tongues and lock ourselves in our houses until the madness subsides. But just in case any of you wants to confront the likes of featured chocolate makers Scott Moore Jr. of Tejas Chocolate in Houston, Art Pollard of Amano Artisan Chocolate in Utah, Colin Gasko of Rogue Chocolatier in Massachusetts or Ben Rasmussen of Potomac Chocolate in Virginia, here's where you can find their dirty, dirty faces.